Beer and Food Updates…Because That’s What We Do!

Beer and Food Updates…Because That’s What We Do!

Chef Jon has just released new entreés for your summer dining pleasure! They’re available all over the Brewery, in the Jimmy LaPanza Lounge, both dining rooms and the beer garden.

Char-griled New York Strip, hand-cut and trimmed, grilled to your liking and served with mashed potatoes and creamed spinach. You can also add (for a fee of course) a gorgonzola gremolata or a pearl onion, mushroom and stout demi-glace.

Lemon Ginger Salmon: a grilled fillet of Atlantic salmon glazed with a lemon-ginger gastrique over a drizzle of chili oil alongside jasmine rice and sauteéd broccolini.

Dijon Statler Chicken: a crispy, seared breast and wing of hormone-free chicken sauced with a Dijon-ale cream witha side of garlic roasted potatoes and the vegetable of the day.

Tomorrow, (Friday, June 26), we’ve got two new beers coming on tap. A new batch of Oatmeal Pale Ale, made with flaked oats, oat malt and a beguiling blend of Simcoe and Nugget hops. We’ve got 14 barrels of this silky smooth elixir waiting just for you.

Chef Jon and his team have prepared for a run on our popular Spicy Curry Mussels because Thaizenheimer is back and it might be the most perfect beer-food pairing to come out of Portsmouth Brewery! This American-style wheat beer has been kicked up a notch with infusions of ginger, galangal, lemon grass and kaffir lime leaves; it’s just perfect for sunny weather day drinking.

Finally, as of, July 1, you will be responsible for cleaning your own growlers. After more than a decade, we’re getting out of the growler cleaning business. We’re lucky that our fellow Seacoast breweries have done an excellent job teaching the importance and ways of clean growlers.

Last but not least, we’ll be open for Portsmouth’s fireworks in July 3! You can’t see them from inside, but we’ll be happy to refresh you with a cold beer when the bombs are done bursting in air.